Cashews & Greens

I came up with this recipe when I had nothing but a hot plate and a necessity to use up some greens in the fridge that I bought before realizing the kitchen was going away the very next day.

This was a renovation creation. A recipe befitting the Hotplate Gourmet, as I’ve been calling myself the last couple months during kitchen renovations.

This recipe also marks the first time I’ve cooked collard greens. So far I’ve only been able to find them locally at Sobey’s. I have to say, we enjoyed these greens a lot and I may just plant some collard greens in my garden next to the kale and chard this spring.

You can swap out any greens in this recipe. Just substitute the amount that would equal what you’d get from a small head of savoy cabbage and a small bundle of dark leafy greens like collards or kale. I have made these with snap pea shoots and they were so good.